Thursday, June 3, 2010

Scallops and Asparagus Risotto

I went to Hartman's for the first time yesterday and was surprised at how beautiful the produce and seafood were. I bought some scallops, they were huge! Some were eaten with the risotto, some are now marinating in lime juice for my ceviche lunch.

I never measure for risotto. For inspiration, here is what I put in it:Pinot Grigio, Vermouth, French shallots, Homemade Chicken Stock, Parma, Lemon Zest.The scallops were cooked in bacon fat. Bacon Candice. Bacon everywhere.

Hartman's is both great and terrible at the same time, I find.The selection can be pretty fabulous, it's so convenient, but at the same time, being in the store at busy times creates that xmas-rush-esque terror in the air -- any time of year.It is a hard thing to put into words.

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This blog started out as a diary of what we ate at home on a daily basis. I cook everything from scratch, so it was nice to have a journal, a collection of all our recipes. In November 2010 opened Edgar, our tiny café.